Indulge in the vibrant taste of the season with these incredibly Fresh Strawberry Cupcakes. This recipe delivers moist, tender cupcakes bursting with real strawberry flavor, topped with a luscious strawberry frosting, making it the perfect delightful treat for any occasion.
Key Ingredients for Fresh Strawberry Cupcakes
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar, plus 2 tablespoons for strawberries
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (whole or 2%)
- ½ cup finely chopped fresh strawberries, plus 1 cup pureed fresh strawberries (from about 1.5 cups berries)
- For the Strawberry Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup strawberry puree (from about ½ cup pureed berries)
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: Fresh strawberry slices for garnish
How to Make Fresh Strawberry Cupcakes
These Fresh Strawberry Cupcakes are delightfully easy to whip up, promising a moist, tender crumb infused with the natural sweetness of fresh strawberries. The accompanying frosting is a creamy dream, amplifying the berry goodness without being overly complicated. With a preparation time of around 20 minutes for baking and another 20 minutes for frosting and assembly, you can enjoy these delightful treats in under an hour!
Step-by-Step Instructions
- Prepare the Strawberries: Wash and hull 1.5 cups of fresh strawberries. Finely chop about ½ cup of them and set aside. Puree the remaining 1 cup of strawberries using a blender or food processor until smooth. Set this puree aside.
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and 1 cup of granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
- Incorporate Strawberries: Gently fold in the ½ cup of finely chopped fresh strawberries and the ½ cup of strawberry puree. Ensure the chopped pieces and puree are evenly distributed throughout the batter.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake the Cupcakes: Bake for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool the Cupcakes: Let the cupcakes cool in the muffin tin for 5–10 minutes before transferring them to a wire rack to cool completely. This is crucial before frosting.
- Make the Strawberry Frosting: While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened butter until creamy.
- Add Powdered Sugar and Puree: Gradually add the powdered sugar, alternating with the ¼ cup of strawberry puree. Beat until smooth and well combined.
- Flavor and Finish Frosting: Stir in the vanilla extract, pinch of salt, and the remaining 2 tablespoons of granulated sugar. Beat until the frosting is light and fluffy. If the frosting is too thick, add a tiny bit more strawberry puree; if too thin, add more powdered sugar.
- Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously using an offset spatula or a piping bag fitted with your favorite tip.
- Garnish (Optional): Top each frosted cupcake with a fresh strawberry slice for an extra burst of visual appeal and flavor.
Why You’ll Love This Fresh Strawberry Cupcakes
These Fresh Strawberry Cupcakes are a celebration of pure, unadulterated strawberry goodness, offering a wonderfully moist and tender crumb that’s bursting with natural fruit flavor. Unlike artificial flavorings found in some store-bought options, these cupcakes showcase the vibrant taste of real strawberries, making them a truly special treat that’s both delicious and visually appealing. Plus, whipping up a batch at home is incredibly cost-effective compared to purchasing gourmet cupcakes, allowing you to enjoy a taste of summer without breaking the bank.
The creamy, luscious strawberry frosting perfectly complements the light cupcake base, creating a delightful balance of textures and flavors that will have everyone reaching for a second. If you’ve ever enjoyed a classic strawberry shortcake, you’ll appreciate the intensified berry notes here, packed into an easily shareable and adorable cupcake format. So, why not skip the bakery aisle and try your hand at making these delightful Fresh Strawberry Cupcakes for your next gathering or simply as a sweet pick-me-you-up? You won’t be disappointed!
Storing and Reheating Tips
- Refrigerator Storage: For optimal freshness, store leftover Fresh Strawberry Cupcakes in an airtight container in the refrigerator. They will stay delicious for up to 3–4 days. Ensure the frosting has set before stacking or covering to prevent smudging.
- Freezer Storage (Unfrosted): If you want to freeze the unfrosted cupcake bases for later, allow them to cool completely. Wrap each cupcake tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. To reheat, thaw them at room temperature and then frost.
- Freezer Storage (Frosted): While not ideal, frosted cupcakes can be frozen. Place them on a baking sheet in the freezer until the frosting is firm, then transfer them to an airtight container. Thaw them in the refrigerator overnight before serving. The texture of the frosting might be slightly altered upon thawing.
- Room Temperature: If frosting is purely buttercream and not overly delicate, short-term storage at cool room temperature (away from direct sunlight and heat) for 1-2 days is also possible.
Final Thoughts
These Fresh Strawberry Cupcakes are a delightful way to enjoy the peak season’s bounty, offering bright, natural flavor in every bite. Give them a try for a truly memorable homemade dessert that’s sure to impress your loved ones with its simple elegance and incredible taste.
Fresh Strawberry Cupcakes
Ingredients
Equipment
Method
- Wash and hull 1.5 cups of fresh strawberries. Finely chop about ½ cup of them and set aside. Puree the remaining 1 cup of strawberries using a blender or food processor until smooth. Set this puree aside.
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.1.75 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt
- In a large bowl, cream together the softened unsalted butter and 1 cup of granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.0.5 cup (1 stick) unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.1.75 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt, 0.5 cup milk (whole or 2%)
- Gently fold in the ½ cup of finely chopped fresh strawberries and the ½ cup of strawberry puree. Ensure the chopped pieces and puree are evenly distributed throughout the batter.0.5 cup finely chopped fresh strawberries
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5–10 minutes before transferring them to a wire rack to cool completely. This is crucial before frosting.
- While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened butter until creamy.1 cup (2 sticks) unsalted butter, softened
- Gradually add the powdered sugar, alternating with the ¼ cup of strawberry puree. Beat until smooth and well combined.3 cups powdered sugar, 0.25 cup strawberry puree
- Stir in the vanilla extract, pinch of salt, and the remaining 2 tablespoons of granulated sugar. Beat until the frosting is light and fluffy. If the frosting is too thick, add a tiny bit more strawberry puree; if too thin, add more powdered sugar.1 teaspoon vanilla extract, 1 pinch salt, 1 cup granulated sugar
- Once the cupcakes are completely cool, frost them generously using an offset spatula or a piping bag fitted with your favorite tip.
- Top each frosted cupcake with a fresh strawberry slice for an extra burst of visual appeal and flavor.Fresh strawberry slices for garnish